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Mickey Reindeer Cake Pops

Mickey Reindeer Cake Pops

I bet, one of these Rudolph inspired sleigh bell-ringing sweets Mickey Reindeer Cake Pops must have lit Santa's way to your chimney.
Course Snack
Cuisine American
Keyword Mickey Reindeer Cake Pops
Prep Time 45 minutes
Cook Time 21 minutes
Total Time 1 hour 6 minutes
Servings 15
Calories 207kcal
Author Kathleen


  • 1 Box Betty Crocker Chocolate Cake Mix
  • 1 Cup Water
  • 1/2 Cup Oil
  • 3 Eggs
  • 2 Packages Ghiradelli Milk Chocolate Melting Wafers
  • 1 Container Chocolate Frosting
  • 1 Package Wilton Rudolph Reindeer Treats
  • 15 Red M&M's


  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Fit a cupcake pan with cupcake liners; set aside.
  • Follow package instructions and prepare the cupcakes. Fill the lined cupcake pan 3/4 full. Bake in preheated oven 21 minutes. Cool baked cupcakes on a wire rack until completely cool. Remove the liners from the cupcakes. Place about 5 cakes at a time in a large bowl. Crumb the cakes, with your hands, until you have fine crumbs. Mix 1-2 Tablespoons prepared frosting into crumbs until mixture resembles cookie dough mixture.
  • Use a small cookie scoop, portion out the dough and roll into a ball with your hands. Insert 2 Ghiradelli chocolate wafers where ears belong. Repeat with remaining cupcakes and chocolate wafers/ears. Place finished cake balls on prepared baking sheet and freeze overnight.
  • Melt the second package of chocolate wafers in a double boiler. When completely melted, carefully peel cake balls from parchment paper. Dip the whole cake ball into melted chocolate. Very gently, shake off excess chocolate then place back on lined baking sheet. Insert 2 antlers into the top of the head. Place a red M&M where nose should be. Allow chocolate to harden.


Calories: 207kcal | Carbohydrates: 21g | Protein: 2g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 251mg | Potassium: 107mg | Fiber: 0g | Sugar: 11g | Vitamin A: 50IU | Calcium: 49mg | Iron: 1.5mg